"Chef Derek Ronspies has served seriously underrated farm-to-table fare since opening the restaurant in 2013. From the start, Ronspies dedicated himself fully to nose-to-tail, farm-to-table cooking, walking the walk in a way that many other chefs claim to. His food is bold and unapologetic, showing a rebellious edge but also his deep respect for local farmers, fishers, and ranchers. His menu often includes items like blood sausage and charcuterie made on-site, foraged truffles, pork tartare, and fried pig tail or chicken liver." - Megan Hill
